APPLE DUMPLINGS

SERVES 4

If you have never had an apple dumpling, here's your chance. They are very good and easy to make. There are many variations. Some recipes call for a syrup that is poured over the apples before baking. Others slice the apples and place in squares of dough. This is the way I remember my grandmother and mother making them.

INGREDIENTS

1 recipe for a double crust pie dough (see Favorite Pie Crust)

4 medium baking apples, preferably Macintosh

8 teaspoons dark brown sugar, more to taste

4 teaspoons butter

Cinnamon

Make the dough according to recipe. Roll into shapes large enough to wrap around each apple. Remove the core from the apples. Place in center of dough. Fill apple with about 2 teaspoons sugar, 1 teaspoon butter and a sprinkle of cinnamon. Bring dough around apple and crimp at top. Place in an 8x8 baking pan. Bake in a preheated 325° F oven for 35 to 40 minutes or until pastry is golden. After about 30 minutes, juices will form in the bottom of the pan. Baste the apples with the juices. Cool at least 10 minutes before serving. Serve warm in a bowl with cream.

Notes: Refrigerated pie shells can be used but roll them slightly thinner than packaged. Unused dough can be rolled, topped with cinnamon, sugar and butter and baked as an extra treat.

Use your browser's BACK button to return to previous page
or go to the RECIPE INDEX.